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Gluten Free Dairy Free Italian Bread
This gluten free Italian bread is dairy free too! It bakes up tall and golden with an aroma that will make your mouth water!
Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
Rise time
1
hour
hr
Total Time
2
hours
hrs
15
minutes
mins
Course:
Appetizer, bread
Cuisine:
American
Servings:
12
slices
Calories:
234
kcal
Author:
Christine
Ingredients
1 ½
cups
water
heated to 110 – 115 F
2 ¼
tsp.
active dry yeast
3
eggs
room temperature
¼
cup
vegetable oil
1
cup
white rice flour
1
cup
potato starch
½
cup
tapioca flour
½
cup
sorghum flour
½
cup
potato flour
3
Tbsp.
white sugar
1
Tbsp.
xanthan gum
1
Tbsp.
dried Italian seasoning
1 ½
tsp.
salt
Instructions
Prepare a 9” x 5” baking pan by spraying with cooking spray. Set aside.
In the bowl of a stand mixer, pour in water and add yeast. Let the mixture sit for 5 minutes to get foamy.
While yeast is proofing, in a large bowl, add the flours, starch, sugar, xanthan gum, Italian seasoning and salt. Stir with a whisk until blended.
When the yeast mixture is ready, add the eggs and oil. Mix on medium speed for a few seconds.
Gradually add the flour mixture to the yeast mixture, mixing on low speed until fully blended.
Turn speed up to medium and beat for 5 minutes.
Spoon batter into the baking pan and smooth the top of the bread.
Cover and let rise for 1 hour, until the loaf has almost doubled in size.
Preheat oven to 350 F. Bake the loaf for 45 – 50 minutes or until toothpick tests done.
Notes
Wait the full 5 minutes for the yeast to get foamy.
Gradually add the dry ingredients to the wet ingredients and mix well.
The bread dough should double in size while rising.
The bread needs to cool in the pan for about 10 minutes before removing to a wire rack to cool completely.
Nutrition
Calories:
234
kcal
|
Carbohydrates:
41
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Cholesterol:
40
mg
|
Sodium:
303
mg
|
Potassium:
269
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
80
IU
|
Vitamin C:
0.7
mg
|
Calcium:
41
mg
|
Iron:
1.2
mg